Carrot Pinwheels Recipes

RAINBOW VEGGIE PINWHEELS RECIPE BY TASTY

Rainbow Veggie Pinwheels Recipe by Tasty image

Here's what you need: chickpeas, salt, pepper, cumin, tahini paste, lemon juice, olive oil, whole wheat tortillas, red bell pepper, carrots, yellow bell pepper, cucumber, shredded purple cabbage

Provided by Matthew Johnson

Categories Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups chickpeas, drained and rinsed
1 ½ teaspoons salt
½ teaspoon pepper
½ teaspoon cumin
¼ cup tahini paste
2 tablespoons lemon juice
2 tablespoons olive oil
1 package whole wheat tortillas
1 red bell pepper, sliced
2 carrots, sliced
1 yellow bell pepper, sliced
1 cucumber, sliced
¼ shredded purple cabbage

Steps:

In the bowl of a food processor, add the drained chickpeas, salt, pepper, cumin, tahini paste, lemon juice, and olive oil and pureé until smooth.
On a whole wheat tortilla, spoon on some hummus and add slices of red pepper, carrot, yellow pepper, cucumber, and purple cabbage.
Wrap up the tortilla, and cut into slices to make the pinwheels. Repeat with remaining ingredients.
Slice and serve.
Enjoy!

Nutrition Facts : Calories 287 calories, Carbohydrate 36 grams, Fat 13 grams, Fiber 8 grams, Protein 9 grams, Sugar 10 grams

VEGGIE PINWHEEL APPETIZERS

Veggie Pinwheel Appetizers image

My son, Tyler, loves these and even asked me to make them for his school party instead of cupcakes! Now his classmates love them, too, and I make them for every party. To keep it easy, I usually get the veggies from the grocery store's salad bar. -Beverly M. Jones, Cambridge, Maryland

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 32 appetizers.

Number Of Ingredients 7

Ingredients

1 package (8 ounces) reduced-fat cream cheese
2 tablespoons Vidalia onion salad dressing
1/2 cup finely chopped fresh broccoli
1/4 cup grated carrot
1/4 cup finely chopped red onion
1/2 teaspoon dill weed
4 whole wheat tortillas (8 inches)

Steps:

In a small bowl, beat cream cheese and salad dressing until blended. Stir in the broccoli, carrot, onion and dill weed. Spread over tortillas. Roll up tightly; wrap in plastic. Refrigerate for at least 2 hours. Unwrap and cut each into eight slices.

Nutrition Facts : Calories 40 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 56mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CARROT PINWHEELS

Carrot Pinwheels image

Discover an easy-breezy Healthy Living appetizer with Carrot Pinwheels! These creamy and crunchy Carrot Pinwheels look app-solutely divine on the table.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 flour tortillas (8 inch)
3 Tbsp. PHILADELPHIA Chive & Onion Cream Cheese Spread
2 carrots, finely shredded (about 1 cup)
2 green onions, thinly sliced

Steps:

Spread tortillas with cream cheese spread. Top with vegetables.
Roll up tortillas tightly; wrap individually in plastic wrap. Refrigerate 30 min.
Unwrap roll-ups; cut each into 6 pieces just before serving.

Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

EASY CARROT PINWHEELS

Easy Carrot Pinwheels image

Gluten-free tortillas spread with cream cheese and topped with carrots and onions make for easy and delicious Healthy Living pinwheels.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 gluten-free tortillas (8 inch)
3 Tbsp. PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
2 carrots, shredded (about 1 cup)
2 green onions, thinly sliced

Steps:

Spread tortillas with cream cheese spread; top with vegetables.
Roll up tortillas tightly; wrap individually in plastic wrap. Refrigerate 30 min.
Unwrap roll-ups; cut each into 6 pieces just before serving.

Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

CARROTS AND PINEAPPLE

Carrots and Pineapple image

This simple side dish has been a favorite with family and friends for years.-Cora Christian, Church Hill, Tennessee

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 cups baby carrots
1 can (20 ounces) pineapple chunks, undrained
4 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
1 tablespoon butter

Steps:

In a saucepan, bring 1 in. of water to a boil; place carrots in a steamer basket over water. Cover and steam for 8-10 minutes or until crisp-tender. Drain pineapple, reserving juice; set pineapple aside., In a saucepan, combine cornstarch and cinnamon. Add the brown sugar, butter and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots and pineapple; heat through.

Nutrition Facts : Calories 251 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 71mg sodium, Carbohydrate 58g carbohydrate (48g sugars, Fiber 3g fiber), Protein 1g protein.

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